🧾 Ingredients
Here's everything you need to make this homemade fudge. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Vegan condensed milk: I use sweetened condensed coconut milk from Nature's Charm.
Dairy-free white chocolate: I use iChoc vegan white chocolate here.
Pistachio butter: You can use store-bought or try your own homemade pistachio butter.
Vegan butter: Together with the white chocolate, this helps to set the fudge, firming it up as it chills.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of each step of the recipe. Please refer to the detailed card at the end of this page for full written instructions.
Start by lining a square baking pan with parchment paper so the fudge lifts out easily later on - no sticking, no mess.
To make the fudge base, everything gently melts together over a double boiler: condensed coconut milk, pistachio butter, chopped white chocolate, vegan butter, and a splash of vanilla and almond extract for extra depth.
Just take your time here and stir occasionally until it's smooth and glossy. One important tip: keep water well away from the mixture, as even a few drops can make the fudge seize.
Once melted, stir in the chopped pistachios, saving a small handful for the top. They add a lovely crunch and pop of green that looks gorgeous once set.
Pour the fudge mixture into your lined pan, smooth it out, and press the reserved pistachios into the surface. Then chill until firm - a few hours in the fridge works well, or speed things up in the freezer if needed.
When it's fully set, slice into squares and enjoy! It keeps beautifully in an airtight container in the refrigerator for up to 2 weeks, or stash some in the freezer for up to 3 months for whenever a sweet, nutty treat calls.
For the cleanest cuts, pop the fudge in the freezer for about 30 minutes before slicing. Use a sharp knife and wipe it clean between cuts to get neat, tidy squares.
💬 FAQs
Store the fudge in an airtight container in the fridge to keep it firm and fresh. It will last for up to 2 weeks chilled. For longer storage, you can freeze it for up to 3 months. Just make sure to separate the layers with parchment paper so the pieces don't stick together. Let frozen fudge sit at room temperature for 10-15 minutes before serving for the best texture.
Vegan white chocolate gives this fudge its creamy sweetness and contrasts beautifully with the pistachios. You can also try using vegan milk chocolate or even dark chocolate for a twist, though the flavor will be different and the texture will be more set.
If you don't have pistachio butter, almond butter, hazelnut butter, or cashew butter are good substitutes. For a nut-free version, you could try tahini. Just make sure to use a smooth, runny variety for the best texture.
🌱 More Pistachio Desserts
📖 Recipe
Pistachio Fudge
Ingredients
- 320 g (11 oz) sweetened condensed coconut milk *note 1
- 125 g (1 cup) pistachio butter
- 250 g (8.8 oz) vegan white chocolate *note 2
- 60 g (¼ cup) vegan butter melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 125 g (1 cup) pistachios roughly chopped
Instructions
- Line an 8x8" dish with parchment paper.
- Combine the condensed coconut milk, pistachio butter, chopped chocolate, melted butter, vanilla, and almond extract in a heatproof bowl. Place the bowl over a pan of gently simmering water (double boiler style), making sure the base of the bowl doesn't touch the water. Let the steam melt everything together, stirring occasionally. Just be careful - any water getting into the mixture can cause the fudge to seize.
- Once everything has melted together, take the bowl off the heat and stir in the chopped pistachios - just be sure to save a small handful to sprinkle over the top later for a bit of crunch and color.
- Pour the mixture into your lined pan and smooth out the top. Scatter over the reserved pistachios, gently pressing them in so they stick as the fudge sets.
- Pop the pan in the fridge for at least 4 hours, or ideally overnight, until the fudge is firm. If you're short on time, you can speed things up by placing it in the freezer for about 2 hours.
- Once fully set, leave the fudge in the pan and use a sharp knife to slice it into squares. Refrigerate for up to 2 weeks in an airtight container. Alternatively, you can freeze the fudge in an airtight container for up to 3 months.
Notes
- Sweetened condensed coconut milk: Sub with sweetened condensed oat milk. I use Nature's Charm.
- Vegan white chocolate: I use Vivani/iChoc.
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